Best 5 Glazing Your Chicken With Jam And Balsamic Longmeadow Farm Recipes
Are you looking for a unique and flavorful way to elevate your chicken dish? Look no further! This article introduces a culinary journey that will transform your chicken into a masterpiece using the tantalizing combination of jam and balsamic vinegar. Discover three delectable recipes that showcase this extraordinary flavor pairing, each offering a distinct twist to tantalize your taste buds. Embark on a culinary adventure that will leave you craving more.
**1. Sweet and Savory Jam-Glazed Chicken:**
Indulge in a harmonious blend of sweet and savory flavors in this recipe. Apricot jam and balsamic vinegar create a glaze that caramelizes beautifully, coating the chicken in a glossy and flavorful layer. Prepare to be captivated by the perfect balance of sweet and tangy notes.
**2. Balsamic Chicken with Fig Jam Glaze:**
Experience the elegance of balsamic vinegar and fig jam in this sophisticated recipe. The rich and fruity flavors of the fig jam complement the tanginess of balsamic vinegar, creating a glaze that elevates the chicken to new heights. Get ready to impress your dinner guests with this gourmet dish.
**3. Sticky Chicken with Orange Marmalade Glaze:**
Prepare for a flavor explosion with this recipe that combines the vibrant flavors of orange marmalade and balsamic vinegar. The glaze transforms the chicken into a sticky and delectable treat, leaving you craving every bite. This recipe is sure to become a family favorite.
GLAZING YOUR CHICKEN WITH JAM AND BALSAMIC - LONGMEADOW FARM
After a glumpie Sunday afternoon, where the remaining leaves precariously fell from the dormant trees, a cool mist had settled in the valley below, the world appeared to me; to have hibernated, here on the farm. I pondered what I might do to enhance the palette and stomachs of everyone who graced our table that evening. Normally, we have a casual get together, the "boys" come over, my Dad ambles over from his house, and the cattle were sleeping peacefully, all rejoicing the cool mist after the hot summer we had just completed. I decided to try something a bit different from my usual fare. Quietly tucked away in the back of the cabinet I found some apricot jam, along with the last bit of some balsamic vinegar. You and I both know, there are a sundry of chicken and balsamic ......out there. I said, "What the hay...." added some fresh thyme, let's see what happens? Melted the jam, vinegar, roast the chicken breasts, baste the jam glaze on top of chicken. What could be easier? I guess just roasting the chicken breasts with nothing, would be easier. That night we sat, enjoyed the company, the laughs from the weekend, the new calf stories, and our family. I hope you feel the same, enjoy whomever your company is, or just enjoy the quietness of alone time, where ever you are, have a good night, and replenish your palette and your soul as well.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
- Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes.
- Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat.
- Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in).
- Serve with some brown (or white rice).
Nutrition Facts : Calories 305.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 246.6, Carbohydrate 14.3, Fiber 0.1, Sugar 9.9, Protein 30.4
ROASTED BALSAMIC-GLAZED CHICKEN
Provided by Reggie Southerland
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
DON'T WANT TO GO TO TOWN FISH SANDWICH LONGMEADOW FARM
The day started out gray and menacing. A slight case of sleet was coming down. And a sneeze too. The farm had decided to take a break today and not bust anything terribly awful. Two tractors were being fixed somewhere up North, so none of us particularly wanted to go to town to grab a sandwich, which; we quite often do on Sunday at lunchtime. In fact, the fire was stoked, we were dry, and sleet is not that fun. At least with snow you can plow, or just make snow forts. So today, I decided to make a nifty sandwich for the two of us to eat, side by side, with our feet facing the wood stove. I wanted to whip together something that you had to lick your fingers because it was just that delicious. Also, I had to have everything on hand, right here at home, remember; we weren't going to town. Of course, make this your own fish sandwich. Add the cheese to the top, instead of the bottom, perhaps jalapeno cheese, use some soft bread, make the tartar sauce low fat, or; just grill some fresh fish, or lightly bread the fresh fish fillet, and bake. You might even add a bit of sliced tomato, or a bit of vegetarian bacon (especially for twissis), a big slice of onion, chopped lettuce, spinach leaves, etc. Whatever you chose, just don't go into town. You don't have to now. NOTE: I am sorry this disappointed the chef by having you adding salt and cayenne pepper. Please, anyone that knows my recipes, if you don't care for any of the items, please don't use them. It's ok by me to make this good for you and your family and to certainly not be wasting food. I am sorry this didn't work for you, but thanks for trying it.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
- Mix up tartar sauce, or use what you have in fridge.
- Sliced cheese should be at room temperature.
- Toast bun in a non stick skillet until lightly grilled.
- After toasted, place cheese on bottom of bun.
- Let fish fillets cool a bit as they get crunchy-ier.
- Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
- Bubble bubble -- .
QUICK, BUTTERCREAM (VEGAN) ICING FROM LONGMEADOW FARM
This is my *go to* icing recipe. Whether vegan or not, use this creamy icing for all sorts of baked goodies. Muffins, cupcakes, cinnamon rolls or bread, banana bread, carrot cake, or just plain cake.
Provided by Andi Longmeadow Farm
Categories Quick Breads
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In mixer, cream together sugar, butter, soy milk, and vanilla.
- Beat until completely creamy and spreadable.
- Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading.
CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM
Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from the long 7 foot vines. Here it is, late September in the year 2007 and we have enough beans to supply the lima bean population for the next two years. This recipe is NOT about lima beans though. We do however; have tomatoes. But this isn't a recipe about tomatoes either, sure--feel free to chuck a tomato into this dip, but certainly not a necessity. How much fun can you envision when throwing this together first thing on a Saturday or Sunday morning and enjoy relaxing at night during a cool spell and sit by your honey, your dog, your cat, your hamster, your ant house. Just pick up some old bread and make bread sticks if you have to, or those old tortilla chips sitting right there in back of your snack cupboard. Add pinto beans if you want, you can even add lima beans to the dip if you are so inclined. Just feast, just feel the moment, just enjoy the art of eating. Relish the moment like you've never relished it before.
Provided by Andi Longmeadow Farm
Categories Beans
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
- Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
- Cover; cook for 4 hours low, 2 hours on high.
- Top with all the wonderful toppings.
- Scoop with variety of scoopers.
- I personally add way more spice to mine, but you do what suits you!
Tips:
- Always start with a good quality chicken. Look for chickens that are free-range or organic, and make sure they are fresh.
- To ensure your chicken is cooked evenly, use a meat thermometer to check the internal temperature. It should read 165 degrees Fahrenheit.
- If you don't have a meat thermometer, cook the chicken until the juices run clear when you pierce it with a fork.
- Let the chicken rest for a few minutes before carving it. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Experiment with different jams and balsamic vinegars to find your favorite combination. You can also add other ingredients to the glaze, such as herbs, spices, or citrus.
Conclusion:
Glazing chicken with jam and balsamic vinegar is a simple and delicious way to add flavor and moisture to your chicken. This technique can be used with any type of chicken, and it is perfect for weeknight dinners or special occasions. So next time you're looking for a new way to cook chicken, give this recipe a try. You won't be disappointed!
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